Rhubarb Phyllo Tarts

1. 1

   Preheat the oven to 400u00b0F. Line two baking pans with parchment paper.

2. 2

   Make two stacks of 6 phyllo sheets each, spraying each sheet with no stick cooking spray as you go. Cut six 3-inch rounds from each stack. Place rounds on prepared pans. Bake 10 mins, until crisp and golden. Cool in pans on wire racks.

3. 3

   Meanwhile, place rhubarb, brown sugar and 2 tsp water in a medium saucepan on low heat. Cook 5 mins, stirring, until sugar dissolves. Simmer 10-15 mins, until rhubarb is just tender, but not collapsed. Strain rhubarb; reserve syrup.

4. 4

   Divide rhubarb among six phyllo rounds. Top with remaining phyllo. Dust with powdered sugar. Top with ice cream. Drizzle with reserved syrup, to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.